Whole Wheat Zucchini Muffins

Name: Whole Wheat Zucchini Muffins
Prep time: 15 min
Cook time: 23 min
Total time: 45 min
Yield: 18
Ingredients: 1 cup sugar; 2 eggs, beaten; 2 teaspoons vanilla extract; 3 cups grated fresh zucchini; ½ stick unsalted butter, melted; 1 cup all-purpose flour; ¼ cup whole-wheat flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; Pinch of salt; ¼ cup rolled oats; ¾ cup sunflower seeds

Recipe GLPR30c7d2b1712684

Bread

45 min

161 cal

Servings: 18

Oven

SNAP eligible

Moist and tender muffins loaded with fresh grated zucchini, warm cinnamon and nutmeg spices, and wholesome whole wheat flour. These breakfast favorites feature a golden, crumbly streusel topping made with oats and sunflower seeds for extra texture and nutrition. Perfect for morning coffee or brunch gatherings.

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Ingredients

1 cup sugar

2 eggs, beaten

2 teaspoons vanilla extract

3 cups grated fresh zucchini

½ stick unsalted butter, melted

1 cup all-purpose flour

¼ cup whole-wheat flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

Pinch of salt

¼ cup rolled oats

¾ cup sunflower seeds

Directions

Preheat oven to 350°F (175°C). Prepare an 18-cup muffin pan by lightly greasing each cup with butter or vegetable oil spray. In a large mixing bowl, combine the sugar, beaten eggs, and vanilla extract. Stir in the grated zucchini and melted butter, mixing until well incorporated.
In a separate medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the zucchini mixture until just combined; do not overmix.
Divide the muffin batter evenly among the prepared muffin cups, filling each cup to the top.
In a small bowl, prepare the streusel topping by combining the rolled oats and sunflower seeds. Using your fingertips, rub the mixture together until it forms small clumps. Sprinkle 1 to 2 tablespoons of the streusel topping over each muffin.
Place the muffin pan on the middle oven rack and bake for 22 to 25 minutes until the muffins are golden brown on top. Test the center of one muffin with a toothpick or thin bamboo skewer; it should come out clean with no wet batter. If needed, bake an additional 1 to 2 minutes.
Set the muffin pan on a wire cooling rack and let cool for 5 minutes. Turn the muffins out onto the rack and allow them to cool completely, about another 20 minutes, before serving.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard pantry staples or produce available at any Charlotte grocery chain—zucchini is reliably stocked year-round, and there are no specialty items requiring a second trip. At roughly $0.35 to $0.45 per muffin (driven mainly by eggs, butter, and the two flours), this is an economical make-ahead breakfast or snack that feeds a crowd without breaking the budget. The 45-minute stated time is honest for mixing and baking, though plan an extra 10 minutes if you're grating zucchini fresh. These rewarm well in the microwave or oven, making them ideal for a busy household that wants grab-and-go breakfasts through the week.